Moreno-Ortega, A.; Ordóñez, J.L.; Moreno-Rojas, R.; Moreno-Rojas, J.M.; Pereira-Caro, G.
Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods 2021, 10, 337.
https://doi.org/10.3390/foods10020337
AMA Style
Moreno-Ortega A, Ordóñez JL, Moreno-Rojas R, Moreno-Rojas JM, Pereira-Caro G.
Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods. 2021; 10(2):337.
https://doi.org/10.3390/foods10020337
Chicago/Turabian Style
Moreno-Ortega, Alicia, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, and Gema Pereira-Caro.
2021. "Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion" Foods 10, no. 2: 337.
https://doi.org/10.3390/foods10020337
APA Style
Moreno-Ortega, A., Ordóñez, J. L., Moreno-Rojas, R., Moreno-Rojas, J. M., & Pereira-Caro, G.
(2021). Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods, 10(2), 337.
https://doi.org/10.3390/foods10020337